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spinnaker007
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spinnaker007
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Posted Thu Jul 1, 2004, 8:11am
Subject: Re: Chocolate Recommendations for Mochas?
 

Never mind...I found it.  For anyone who is interested to buy E. Guittard's products online click here

Also, check out this site Chocosphere which sells chocolates from all over the world.
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TheGoat
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Posted Thu Jul 1, 2004, 10:50am
Subject: Re: Chocolate Recommendations for Mochas?
 

We use Guittard's powdered cocoa, and have been for years. It gives a nice rich mocha flavor and texture but is what I would call semi-sweet, even though they label it "sweet". We prefer that because we're very much in the "coffee with chocolate" camp rather than the "chocolate with coffee" when it comes to mochas, and we're not afraid to tell our customers so ;)  If they want it sweeter they can always add sugar, or a syrup.
We use the same cocoa for our hot chocolates, but use a good bit more by volume when making those. Even though it's not as sweet as most, people seem to think that we have the best hot chocolates in town, so they apparently like it.
Certainly there's a whole camp that does like sweeter stuff, just as many people prefer the sugary fluff labelled "cappuccino" at the local gas station. Hey, it takes all kinds, right?
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Coffeesnob63
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Posted Tue Jul 6, 2004, 10:51am
Subject: Re: Chocolate Recommendations for Mochas?
 

spinnaker007 Said:

Never mind...I found it.  For anyone who is interested to buy E. Guittard's products online click here

Also, check out this site Chocosphere which sells chocolates from all over the world.

Posted July 1, 2004 link


also for those of you in the coffee biz-any distributor that carries Guittard can order the E. Guittard products.  My point was....I don't care for chocolate powder(chocolates not a powder)...and the complaints constantly from high volume coffeehouses about PUMPS, and jugs; IE: how do you get all the chocolate out, and "my pump doesn't work"..and so on.  I decided to implement the use of the chocolate wafers; and the taste is incredible...those of you who own shops...even being able to tell your customers you are using one of the highest grade chocolates, the same stuff many chocolatiers use; you infuse/temper it in your frothing pitcher...the milk magically turns chocolately..and you can even ice it.  I think of all the chocolates I have tried-which is basically all of them out there-its the ultimate, real, adult..not for chocolate scaredy cats..MOCHA.  Amazing.  If anyone can;t find it email me and I can get some to you.  I don't know why more people are not using it...its better than ...welll...you know.
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spinnaker007
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spinnaker007
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Posted Tue Jul 6, 2004, 11:20am
Subject: Re: Chocolate Recommendations for Mochas?
 

I see they are selling for $10.00 (before S&H) per 500g couverture wafers.  A quick calculation that 500g = 17.63 oz.  That is about $.56/oz.  Pretty expensive for the coffee shop biz it seems...
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Coffeesnob63
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Posted Tue Jul 6, 2004, 6:39pm
Subject: Re: Chocolate Recommendations for Mochas?
 

spinnaker007 Said:

I see they are selling for $10.00 (before S&H) per 500g couverture wafers.  A quick calculation that 500g = 17.63 oz.  That is about $.56/oz.  Pretty expensive for the coffee shop biz it seems...

Posted July 6, 2004 link


well "they" are not a Guittard distributor.  If its the previous source; what you are quoting is wholesale.  Since I distribute Guittard products to coffeehouses; I sell to them on a wholesale level; and the price per ounce is under .20-and very close to the cost of an ounce of any other flavored syrup, and even cheaper than some of the chocolate sauces; it ends up being a win-win all all parties as; its not any more expensive than syrups or sauces people are using...plus theres no packaging involved-no pumps, jugs, powders...the only negative....people eat em...I sell 11 and 25 lb boxes.
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expobar
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Joined: 25 Mar 2004
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Posted Tue Jul 6, 2004, 6:42pm
Subject: Re: Chocolate Recommendations for Mochas?
 

TheGoat Said:

We use Guittard's powdered cocoa, and have been for years. It gives a nice rich mocha flavor and texture but is what I would call semi-sweet, even though they label it "sweet". We prefer that because we're very much in the "coffee with chocolate" camp rather than the "chocolate with coffee" when it comes to mochas, and we're not afraid to tell our customers so ;)  If they want it sweeter they can always add sugar, or a syrup.
We use the same cocoa for our hot chocolates, but use a good bit more by volume when making those. Even though it's not as sweet as most, people seem to think that we have the best hot chocolates in town, so they apparently like it.
Certainly there's a whole camp that does like sweeter stuff, just as many people prefer the sugary fluff labelled "cappuccino" at the local gas station. Hey, it takes all kinds, right?

Posted July 1, 2004 link

Ken,

Hey!  A fellow lincolnite.  Is your "moto mocha" powder the stuff you use in your mochas?  I can say that your mochas do have more of a coffee taste than any of the other shops in town, so far as i can remember.  Haven't had a mocha in a long time.  

Say.... is there a way you can make a CG discount?  i come to the mill about 2 or 3 times a week usually (how about a loyal customer discount?).

Also, what kind of coffee of yours do you recommend as espresso, since i'm not too fond of your Light French Roast in an americano?
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expobar
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Posted Wed Jul 7, 2004, 9:40am
Subject: Re: Chocolate Recommendations for Mochas?
 

TheGoat Said:

Certainly there's a whole camp that does like sweeter stuff, just as many people prefer the sugary fluff labelled "cappuccino" at the local gas station. Hey, it takes all kinds, right?

Posted July 1, 2004 link

When i go to The Mill with my friend, he gets a cappuccino with a shot of vanilla flavoring and puts in about 3 cubes of sugar.  He laughs at me because I tell him he's destroying a perfectly good drink

fortunately i got him hooked on crowbars/depth charges
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TheGoat
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Posted Thu Jul 8, 2004, 2:02pm
Subject: Re: Chocolate Recommendations for Mochas?
 

Hey LedZep
Holy smokes, we're officially a CG faction now, eh?
The Moto mocha is one of our three types of mochas. The chocolate has crushed almonds and cinnamon in the mix, ala traditional Mexican chocolate used for making mole sauce (uh, that's "mow-lay" sauce, not the frightening underground-dwelling critter) etc. Then we also have the straight cocoa and the white chocolate.
On the discount topic ;) ----
I don't know about via CG, but we are finalizing something brand new and somewhat scary to us---a "gift/loyalty" card. We hope to implement them very shortly (they're being printed up as we speak), and we're assuming that there's an option to give "freebies" and such with them. We do plan to offer them discounted initially (something like "buy $20 worth get $25") to encourage their use, clever marketeers that we are.
As far as espresso, our Rocket Coffee blend is one we recommend as a great alternative to our Light French Roast---it's a bit more of a traditional Italian espresso blend, slightly more "edge" to it flavor-wise.
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expobar
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Joined: 25 Mar 2004
Posts: 3,003
Location: .
Posted Thu Jul 8, 2004, 2:36pm
Subject: Re: Chocolate Recommendations for Mochas?
 

TheGoat Said:

As far as espresso, our Rocket Coffee blend is one we recommend as a great alternative to our Light French Roast---it's a bit more of a traditional Italian espresso blend, slightly more "edge" to it flavor-wise.

Posted July 8, 2004 link

I'll buy some the next time I go.  New question, is the coffee on prescott as fresh as the coffee downtown?  I always feel less secure when i buy from there, as you don't roast on location.  Good to finally see someone from around here on here, especially the most popular, best, and only coffee roaster/shop in town.

**update**

Went to the mill and got a Mexican Hot Chocolate, and, simply put: "wow."  That was great!  If I ever don't feel like coffee, I'll get that.  

I got some Rocket Coffee too and I'm drinking an americano from it.  It has a lot more edge than the Light French Roast and a good crema.  I'd say its as good as, if not slightly better than, a freshly opened can of illy at half the cost.  

P.S.  How old do you have to be to work at The Mill?  I asked a barista about a week back, she said probably 16 but couldn't find an application (at the Prescott location).
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TheGoat
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TheGoat
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Posted Thu Jul 8, 2004, 8:57pm
Subject: Re: Chocolate Recommendations for Mochas?
 

expobar Said:

I'll buy some the next time I go.  New question, is the coffee on prescott as fresh as the coffee downtown?  I always feel less secure when i buy from there, as you don't roast on location.  Good to finally see someone from around here on here, especially the most popular, best, and only coffee roaster/shop in town.

**update**

Went to the mill and got a Mexican Hot Chocolate, and, simply put: "wow."  That was great!  If I ever don't feel like coffee, I'll get that.  

I got some Rocket Coffee too and I'm drinking an americano from it.  It has a lot more edge than the Light French Roast and a good crema.  I'd say its as good as, if not slightly better than, a freshly opened can of illy at half the cost.  

P.S.  How old do you have to be to work at The Mill?  I asked a barista about a week back, she said probably 16 but couldn't find an application (at the Prescott location).

Posted July 8, 2004 link

The compliments are much appreciated!
We take inventory and shuttle fresh coffee to the Prescott store every day (or nearly so), so no worries there.
As far as employment, we have no set rule on age requirements, though as I'm sure you know there are legal issues with late hours, especially during the school year. If you'd like more info, you're welcome to mail me via my profile link or give me a call at the downtown store. We'll have more applications at both stores shortly as well if you just want to check back in the next few days.
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